Making gluten free biscuits has never been hard in the past. I just used my favorite biscuit recipe and substituted gluten free flour and voila!
Today I decided to use the recipe from American Test Kitchen and adapt it to work with the type of flour that I have on hand.
When I substitute the Namaste flour, more liquid needs to be added to the recipe.
9 oz flour
4 tsp baking powder
1 1/2 tsp powdered psyllium husk
1 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 Tb unsalted butter
3/4 cup yogurt (plain would probably be best but I used vanilla because that is what I accidentally purchased)
1 large egg
2 Tb oil
2 Tb lemon juice
2 Tb milk
First I combined the flour, baking powder, psyllium husk, sugar, salt and soda in a medium bow. Then with my fingers blended the butter into the flour mixture. In a separate bowl I whisked the yogurt, egg, oil, lemon juice and milk together and then added the wet mixture into the dry mixture. Making sure to stir it together completely. Cover the dough and let it rest for 30 min.
Drop the dough onto a rimmed baking sheet covered with parchment paper and placed in a second baking sheet to help with the insulation on the bottom of the pan.
Bake at 450 degrees for 15 min. turning the pan half way through. I used the convection setting and only cooked the biscuits for 12 min.